This nourishing Mexican breakfast is perfect for when you want to have a leisurely morning with loved ones. Serve with eggs, queso fresco, avocado and pureed black beans, which offer a quick alternative to refried beans., May 2022


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 10 mins


Salsa Verde


Instructions Checklist
  • To prepare salsa verde: Bring a medium pot of water to a boil. Add tomatillos, onion and serrano; boil until the tomatillos are fork-tender, about 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, garlic and broth; blend to a chunky consistency, 5 to 7 seconds. Transfer to a large bowl and stir in salt. Rinse out the blender.

  • To prepare chilaquiles: Preheat oven to 300°F. Line a large baking sheet with parchment paper.

  • Stack tortillas and cut into 8 triangles. Spread the tortilla pieces in an even layer on the prepared baking sheet; bake until crispy, about 40 minutes.

  • Meanwhile, combine black beans and broth in the blender; puree until smooth, about 30 seconds.

  • To assemble chilaquiles: Add the tortilla chips to the bowl with the salsa verde; toss to combine. Divide among 4 plates and top each with some of the bean mixture, 2 eggs, 1 tablespoon queso fresco and 1/4 avocado. Garnish with red onion and radish, if desired.

To make ahead

Refrigerate salsa verde (Step 1) in an airtight container for up to 3 days.


Parchment paper

Nutrition Facts

2 eggs, 1 1/4 cups tortilla chips, 1 tablespoon queso fresco & 1/4 avocado
505 calories; protein 23g; carbohydrates 55g; dietary fiber 13g; sugars 9g; fat 23g; saturated fat 6g; mono fat 9g; poly fat 4g; cholesterol 377mg; vitamin a iu 1030IU; vitamin b3 niacin 4mg; vitamin b12 1mcg; vitamin c 28mg; vitamin d iu 90IU; vitamin e iu 4IU; folate 167mg; vitamin k 33mg; sodium 533mg; calcium 136mg; iron 4mg; magnesium 95mg; phosphorus 388mg; potassium 1041mg; zinc 3mg; omega 6 fatty acid 3g; niacin equivalents 7mg; selenium 34mcg.